Peel tomatoes, and coarsely chop over a medim bowl, reserving juice. Combine chopped tomatoes, reserved juice, olive oil, and next 7 ingredients; cover and let stand at room temperature 1 hour. Cook pasta according to package directions; drain. Serve tomato mixture over pasta; top with cheese and pine nuts. Yield 2 servings. Recipe by: Southern Living 1993 Annual Recipes Posted to MC-Recipe Digest V1 #839 by L979@aol.com on Oct 12, 1997
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|Serving Size: 1 Serving (315g)|
|Recipe Makes: 2|
|Calories from Fat: 322 (57%)|
|Amt Per Serving||% DV|
|Total Fat 35.8g||48 %|
|Saturated Fat 14.1g||70 %|
|Monounsaturated Fat 15g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 85.7mg||26 %|
|Sodium 335.4mg||12 %|
|Potassium 759.7mg||20 %|
|Total Carbohydrate 42.3g||12 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 38.9g|
|Protein 21.7g||31 %|
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Calories per serving: 567
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